Creamy Ricotta Pasta

Look!  I'm getting back into the groove of posting on the blog.  New Year's Resolutions people.  I'm doing what I can. :)

Often times, I need a quick dish.  Something that I can whip up fast so we can eat and get the kids to bed.  This dish fit that parameter quite nicely! The longest part was cooking the chicken.  

One of the things I liked most about this dish, is the fresh tomatoes and spinach.  Those, to me, are what makes this dish a perfect summer dish.  That, and not having the oven turned out.  Cherry tomatoes are also a BIG hit in our house.  Well, with my husband at least.  The little ones don't really care for ANY sort of vegetable.  But if I have cherry tomatoes in the house, I need to hide them before they get eaten.  

So what about you?  Do you have certain foods you need to hide when you buy them so they don't disappear right away? 

CREAMY RICOTTA PASTA

Posted at: http://recipesofacheapskate.blogspot.com

Ingredients

1 chicken breast, seasoned, cooked, and chopped

1/2 lb pasta

1/2 of a 15oz carton ricotta cheese

1 clove garlic, minced 

1-2 cups cherry tomatoes, cut in half or quarters

2 cups spinach leaves

1/4 cup parmesan cheese

salt and pepper to taste

approx 1/4-1/2 cup pasta water (save when draining the pasta)

Directions

Bring a pot of water to boil.  Add the pasta and cook until done.  Before straining the pasta, reserve 1/4-1/2 of the pasta water.  While the pasta is cooking, mix together the ricotta cheese, parmesan cheese, garlic, salt, and pepper.  When the pasta is finished, add the pasta water to the cheese mixture and stir to thin it out and make more of a sauce texture.  Add the pasta, chicken, tomatoes, spinach, and cheese sauce together and serve immediately while it's still warm. 

Crockpot Tortellini Soup

*Tap, tap* Hello?  Is anyone still out there?

I've been gone for months.  I'm sorry, dear reader.  It wasn't my intention.  Let me explain myself.  You see, almost exactly a year ago this week, I found out some fantastic news.  Baby #3 was on it's way to our family!  If you remember, baby #2 had given us quite a few scares, and spent a long time in the hospital, and then home with medical equipment.  I was, of course, quite nervous.  But things progressed smoothly, until the time for the standard ultrasound came.  We were given the dreaded news that our sweet baby was not compatible with life, due to the absence of kidney's, often referred to as Potter's Syndrome, or bilateral renal agenesis. Needless to say, we were devastated that our baby's life would be cut so short.

At at that point, I took my hiatus from this blog. I felt I needed to focus on other things for a while. Our son was born in the middle of July, 10 weeks early.  He lived for a precious 35 minutes.  

Since then, I've been thinking about getting back to this blog, but then we put our house up for sale, and I was packing up my kitchen.  We then moved--twice.  Into a apartment for a short time, and then into our new house.  I'm still unpacking my kitchen.  

I've also been toying around with starting a new blog, starting fresh!  And I am!  It's just going to be a sister blog for now, posting the same things as this blog (and reposting some of my older recipes that are already live on this blog), while I still figure out where I want to take my blogging life. You can see it at: Krystalskitchen.wordpress.com 

So here we are! Back into the recipes!

I'll admit, I'm not much of a crockpot user.  I have a few recipes that I tend to use it for, but for the most part, I'm never pleased with how crockpot recipes turn out.  So when I see recipes for it, I usually don't try them.

I'm glad I took the time to try this recipe.  I totally altered it though, to fit into a smaller crockpot (3 quart I believe), and be better suited for our small family.  

The best way I found to make this recipe, is to layer all the ingredients. I did 1/2 the tortellini's, spinach, tomatoes, cream cheese, and sausage.  Repeat.

Word to the wise--the sausage gives it a lot of flavor.  I've tried to both ways, with and without, and the version WITH it was much better!

Layering means you don't have to stir things up too much.  Tortellini's are a fairly fragile pasta, and you don't want to mess with them too much, so they don't break apart.

I just stir it gently before serving, to make sure things are melding nicely. And to, of course, try a bite or two!

Top with some parmesan cheese and you're ready to enjoy! 

CROCKPOT TORTELLINI SOUP

Posted at: http://recipesofacheapskate.blogspot.com

1 package frozen cheese tortellini's

1 8oz package cream cheese, chunked up

1 can diced tomatoes (do not drain)

2 cans broth (I used vegetable)

1/2 small bag fresh spinach

1/2 lb ground sausage, cooked and crumbled

Parmesan cheese for topping

In a small crock pot, layer tortellini's, spinach, 1/2 a can of diced tomatoes, 1/2 the spinach, 1/2 the cream cheese, and 1/2 the sausage.  Repeat layers.  Pour the broth over everything.  Cover and cook on low for about 3 hours.  Check it at 2.5 hours, as the tortellini's cook quick, and you don't want them to turn to mush! Serve warm with parmesan cheese. 

Bruschetta Pasta

Remember a few weeks ago how I made that amazing bruschetta chicken?  Well, I went and turned that awesome tomato mixture into a pasta 'sauce'.  

I feel like I shouldn't call it a sauce though, because really, it's not.  It's a bunch of chopped up tomatoes mixed with seasonings.  So not very saucy.  But i serve it over pasta, therefore in my book, it's a sauce.  But remember, I'm an amateur home cook.  

The tomato mixture transferred over beautifully though, and the taste was fantastic.  Just like it was with the chicken.  And it becomes a quick weeknight meal!  If you look at costs too, a few tomatoes, pasta, balsamic vinegar, garlic, and seasonings, it's a very affordable dish.  Probably no more than a few dollars for the entire dish.  Especially since many of those things should be staples in your house (if you're like me, and freak out when you run out of minced garlic...).

BRUSCHETTA PASTA
From: http://recipesofacheapskate.blogspot.com

• 4 roma tomatoes, diced
• 1 Tbsp dried basil 
• 1-2 Tbsp minced garlic (more or less depending on the taste)
• a few pinches of salt and pepper
• 1 Tbsp balsamic vinegar
• 4 servings of spaghetti noodles
• Shredded parmesan cheese for topping

Cook the spaghetti according to package directions.  Mix together the tomatoes, basil, garlic, salt, pepper, and balsamic vinegar.  When the pasta is done cooking, mix together with the tomatoes and top with the parmesan cheese for serving.  

Creamy No-Boil Mac and Cheese

I could really live in a world full of comfort food.  Creamy soups, warm homemade bread, gooey pasta dishes. . .Mmmmmm. . . .

Fall came a bit unexpectedly here this week.  I was enjoying a nice weekend, full of good weather and then BAM!  High of 44degs expected tomorrow??  And the wind has been blowing, I thought I was going to be lifted up like Dorthy in the Wizard Of Oz and flown away somewhere else.  At the very least, the contents of my neighbors yard was going to end up in my yard, along with branches from their tree.  

On another note, sometimes my fridge has unexplained cartons of cottage cheese.  I don't really use cottage cheese.  In a pinch I use it in place of ricotta, but I usually have ricotta on hand.  So then I try to find ways to use up said cottage cheese, that's different than using it as a sub for ricotta.  This recipe just called my name. The ease of it, the gooeyness.  You can't beat throwing everything into a pan and letting it do it's thing.  

Yup. Right up my alley.  

CREAMY NO BOIL MAC AND CHEESE

Posted at: http://recipesofacheapskate.blogspot.com

Adapted From: Plain Chicken

• 1 cup cottage cheese
• 2 cups milk
• 1/2 tsp powdered mustard (1 tsp if using regular)
• pinch of cayenne pepper
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 pound grated cheddar cheese
• 1/2 lb pasta noodles, uncooked (I like penne or rigatoni, but elbow works great)

Preheat oven to 375degs.  In a food processor or blender, blend all but cheddar cheese and pasta.  Combine the mixture with the UNCOOKED pasta noodles, and all but about 1/2-1 cup shredded cheese.  Spoon the mixture into a greased 9inch square pan.  Cover with foil and bake for about 30 minutes.  Uncover the pan, stir it all gently, sprinkle with remaining cheese, and bake uncovered for another 30 minutes, until browned.  Let cool for a little bit, and then serve.  

Avocado Pasta

Have you missed me?  I've been gone on vacation, and then blogger has been giving me fits this week, not letting up upload pictures.  We got it squared away though.  For now. . .

This was a recipe I could get behind.  I love eating avocados, but shockingly, no one else in my house will touch them.  I can't even get the hubby to cut an avocado up for me.  It's like the devil's food or something.

But I love them.  Love them, love them, love them.

And with this recipe, I was totally that mom who sneaks food into meals.

I'm ok with that.  You see, we're trying to wean Baby M (who isn't really a baby any more. . .he's 2 and 1/2!) off his feeding tube.  However, with that comes picky-child syndrome.  To be fair, the kid HAS gone through more than his fair amount of stuff in his short life.  We just want to make sure he gets the calories he needs along with healthy stuff.  I'll be taking advantage of my Blend-tec and adding lots of veggies to everything!

This is one of those perfect dishes!  The sauce is made from blended up avocado, a smidgen of oil and lemon juice, and garlic.  That's it!  It creams up perfectly, and gives you the healthy fats from avocados, instead of the fat from using something like cream.

Topped with a little bit of bacon and Parmesan cheese and it's very tasty!

Note: This recipe serves about 2-3 people.  Adjust accordingly.

AVOCADO PASTA
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Oh She Glows

• 1 medium to large avocado
• 1-2 Tbsp lemon juice (about 1/2 a lemon)
• 1/2-1 Tbsp minced garlic
• 2 Tbsp olive oil
• approx 6 ounces of pasta
• salt and pepper to taste
• parmesan cheese and crumbled bacon for topping (optional)

Cook your pasta according to your package directions.  While it's cooking, make the sauce by placing the avocado, lemon juice, garlic, and oil into a food processor or blender and mix until smooth.  Add salt and pepper to taste.  When pasta is done cooking, strain and add the avocado sauce.  Stir well to combine everything and serve with parmesan cheese and bacon.

Alfredo Sauce

This is it folks.  My new go-to alfredo sauce.  It was PERFECT.  I've never had such a wonderful and easy alfredo sauce.  I made it twice in 1 week, added pesto the second time.  One of the nice things about it is the amount it makes.  I cooked about 10-12oz of pasta the first time, and had to add some pasta water to thin the sauce out a bit.  Not because there wasn't enough sauce, it had just thickened up and wouldn't mix into the pasta very well.  Perfect tasting, the sauce wasn't too thick.  And it made just enough for about 4 people.  I like it when I don't have piles of leftovers.

The second time, less noodles, and no extra water was added.  Still perfect tasting!  I think the pesto helped thin it out a little bit.  

My favorite part?  The lemon zest.  Oh my.  I had no idea that little bit of lemon zest would help it taste so fresh and fantastic.  Don't forget that part.  It's necessary!  

ALFREDO SAUCE
Posted at: http://recipesofacheapskate.blogspot.com
adapted from: Food Network

• 1 Tbsp butter
• 1 clove garlic, minced
• zest from 1 lemon
• 2-3 tsp flour
• 1 cup milk (or combo of heavy cream, 1/2 & 1/2, and milk)
• salt and pepper
• 1 Tbsp cream cheese
• 3/4 cup grated parmesan cheese
• 1 1/2 Tbsp dried parsley
• 1/2 bunch chopped asparagus
• 12-16 oz pasta

Start boiling a large pot of water for the pasta.  While the pasta cooks, melt the butter in a pan, and then add the garlic and lemon zest.  Cook until the garlic is slightly soft, about 1 minute.  Add the flour and cook, stirring, for about 1 minute.  Whisk in the milk, and some salt and pepper.  Whisk constantly, until the sauce thickens (don't let it boil).  Add the cream cheese, stirring until melted.  Then add the parmesan cheese, and whisk until melted.  Stir in the parsley.
When the pasta is about halfway done cooking, add the chopped asparagus.  When it's completely done, reserve 1 cup of the water, and then drain it.  Mix together the sauce and the pasta, and add some of the pasta water as needed to loosen the sauce.

MY NOTE: This is also perfect to add about 1/4-1/3 cup pesto and have a creamy pesto sauce for your pasta!

Baked Spaghetti

I'll admit, part of me didn't want to do with challenge, because I already have a spaghetti sauce recipe I like, and I'm not much of a red sauce person.  I'm all about the creamy stuff.  That said, I did find a recipe to suit my fancy; probably because it was similar to the recipe I use! (when I don't just grab a jar. . .when I can get them for $1, it makes my life easier!)

Anyway, I was pleased to find such a great recipe at a blog I love to read: Once A Month Mom.  I love finding recipes I can freeze!  I've even been lucky enough to have some of my recipes included in her monthly meal plans (pumpkin ravioli casserole in Oct 2009, and my baked rigatoni in Dec 2009).  I did alter the recipe to include some peppers, and omitted the ground meat, since Captain Jax doesn't dig ground meat.

And then I found another recipe over at Plain Chicken for baked spaghetti and I decided to combine them.  It was awesome!

SPAGHETTI SAUCE
Posted at: http://recipesofacheapskate.blogspot.com
From: Once a Month Mom

• 1/2 cup Onion, chopped
• 1-2 bell peppers, chopped
• 29 ounces tomatoes, diced
• 14.5 ounces tomato sauce
• 12 ounces tomato paste
• 2 Tablespoons dried basil
• 5 cloves minced garlic
• 2 Tablespoons dried oregano
• 5 Tablespoons dried parsley 
• 10 ounces canned mushrooms
• Optional: 2lbs ground meat--sausage and beef are what the original recipe recommends

In a large pot, cook the onion and peppers (and ground meat, if using) over medium heat.  Add the remaining ingredients and bring to a boil.  Reduce heat to a simmer and cook for at least one hour.  


BAKED SPAGHETTI
Posted at: http://recipesofacheapskate.blogspot.com
From: Plain Chicken

• 1 8oz package cream cheese, softened
• 12oz spaghetti noodles
• italian seasoning: parsley, basil, oregano, garlic
• Spaghetti sauce from above recipe
• parmesan cheese for topping

Bake spaghetti according to package directions, drain and place cooked noodles in a bowl with softened cream cheese and italian seasoning.  Stir until cream cheese is completely melted and the noodles are all coated.  Cover the bottom of a 9x13 pan with some sauce; approx 1 cup. Add the spaghetti noodles, and then cover with more sauce; approx 2 cups, or however much more you want.  Sprinkle with parmesan cheese, and bake at 350degs for about 30 minutes, until bubbly.

This dish CAN be made ahead of time, and left in the fridge until ready to cook.

Lasagna Soup

It's my favorite season right now.  No, not winter.  Soup season!!  I love love LOVE soup! And thanks to pinterest, I'm finding dozens of new soup recipes to share with you this season.

This soup was wonderful, and it really did taste like a big bowl full of lasagna.  I'm a big fan of creamy soups, but this soup had such a perfect flavor, that I didn't think it needed to be creamy.  THe longer you let it cook, the more liquid the noodles soak up, turning it more into a casserole type dish--but still tasty!

LASAGNA SOUP
Adapted from: The Deen Brothers
Posted at: http://recipesofacheapskate.blogspot.com

• olive oil
• 1 lb ground sausage (I used bratwurst)
• 1 onion, chopped
• 32 oz chicken broth
• 1 (15oz) can tomato sauce
• 1 (14.5oz) can diced tomatoes
• salt, pepper, garlic powder
• lasagna noodles, broken up (I used a whole package, which is why my soup turned into a casserole--try 1/2 a package or less for more soup-like consistency)
• shredded mozzarella cheese

Heat the oil in a large pot.  Add the ground meat and onion.  Cook until the meat is browned.  Add the broth, tomato sauce, diced tomatoes, and seasonings.  Bring to a boil, then reduce to a simmer and let the flavors blend together for about 20 minutes.  Add the noodles and bring to a boil again.  Reduce the heat, and cook, stirring occasionally until the noodles are cooked through.  Remove from heat, serve with mozzarella cheese over top.

Shared at: Ms. enPlace, 

Ravioli with Tomato-Basil Cream Sauce

(Have you entered my Giveaway from Gold Medal Whole Wheat White Flour? Hurry up and do it NOW!)

There are certain things that draw me to a dish.  I like creamy meals.  Meals that have cheese.  Pasta.  Dishes that have normal everyday ingredients I normally have in my kitchen, or can pick up easily from my local small town grocery store.  While this meal doesn't have ALL of those things, it has most of them, and it came together in less than 15 minutes, which was awesome.

The original recipe calls for fresh basil.  I kill basil.  My plant this year didn't even last 2 days. . .I think they get fried, and/or I forget to water them.  And the fresh basil at my grocery store looked rather, um. . .sickly.  Not something I wanted to put in a dish OR garnish it with.  So I used dried basil.  While it doesn't give it that beautiful green color in the mix, it gives it that wonderful basil taste!

Overall though, this recipe was VERY easy, and something that could be a 'pantry recipe', if you keep frozen ravioli's in the fridge.

RAVIOLI WITH TOMATO-BASIL CREAM SAUCE
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: myrecipes.com

• 1 package (approx 20oz) cheese ravioli
• 1 jar four cheese rosa alfredo sauce (I used Bertolli)
• 2 Tbsp water
• 4-5 roma tomatoes, chopped
• 1-1 1/2 Tbsp dried basil
• grated parmesan cheese (for topping)

Prepare the ravioli according to package directions.  While the pasta cooks, pour the sauce into a medium pan.  Pour the water into the jar and shake.  Add to the saucepan.  Stir in chopped tomatoes and basil, and heat through.  When ravioli is done cooking, drain, and mix together with sauce.  Top with parmesan cheese.

Meatless Monday--1/24

MINI MAC'N'CHEESE 

One of my goals for the New Year is to have 2 meatless meals a week.  We're not huge meat eaters, but I realized we still eat meat with practically every dinner!  Every Monday, I'll now be featuring a meatless meal.  This week it happened to be something quick and easy, that I could make while running back and forth taking care of the two kidlets.

A little while ago, I won a giveaway from Seaside Simplicity for a giftcard to CSN.com.  And I went crazy!!  It was so hard to stay within the budget--I actually went over a little.  I picked out these beautiful ramkins from Rachel Ray, and a 10 cup food processor that shreds, chops, slices, the whole 9 yards.  I'm thrilled to have both of these, and I instantly had to put these ramkins to use. 

MINI MAC'N'CHEESE
Posted at: http://recipesofacheapskate.blogspot.com

• 1 lb macaroni
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cups milk
• 1 lb grated cheddar cheese
• 1/2 lb grated smoked gouda cheese
• 1/2 lb grated mozzarella cheese
• 1- 1 1/2 cups chopped mushrooms
• salt and pepper
• parmesan cheese
• italian flavored breadcrumbs
• olive oil

Preheat your oven to 350degs.  Boil water for pasta.  While the pasta is cooking, melt the butter in a large sauce pan.  Add the flour, and whisk for a minute or two.  Slowly add the milk, and whisk it all together.  Keeping the heat at about medium, whisk every minute or so, making sure the roux doesn't start getting stuck to the bottom as it thickens.  When it's thickened up, add the cheeses, and mix until they're all melted.  add the mushrooms and the pasta.  Spoon the mixture into greased ramkins, or a greased 9x13 pan.  I used 3 ramkins, and a 9x9 pan.  Mix together about 1 cup of bread crumbs, a few tablespoons of parmesan cheese, and about 1-2 Tbsp oil.  Sprinkle over the mac'n'cheese, and bake for about 15 minutes, until it's bubbly.  The ramkins will keep this pasta hot, so handle and serve carefully!

Stuffed Shells With Pesto

STUFFED SHELLS WITH PESTO

(Still time to link up to Saturday's Party!  See link HERE.)

This is adapted from one of my favorite recipes, and I love the way it turned out! This dish can take some time to prepare, so keep that in mind.  BUT, it's also a dish you can prepare ahead of time, and leave in the fridge for the day.  I also threw a pan in the freezer, since this was my first time preparing this dish as shells, I ended up with extra of everything I had to do something with!  As I have it written though, it should work out pretty close to a 9x13 pan size. 

See that gooeyness?  Wonderful!

STUFFED SHELLS WITH PESTO
From: http://recipesofacheapskate.blogspot.com

• 1/2 pkg jumbo shell pasta, cooked
• 16 oz ricotta cheese
• 2 chicken breasts, cooked and diced/shredded
• 1/2 pkg (7oz pkg) pesto
• 1 can alfredo sauce--I use Ragu, which is 1lb
• 1/2 pkg frozen spinach, thawed and drained
• 2-3 cups mozzarella cheese
• extra 1/2-1 cup cheese for topping

In one bowl, mix together the cooked chicken, spinach, ricotta and mozzarella cheese.  In another bowl, mix together the pesto and alfredo.  Spoon mixture into the cooked and cooled shells.  Put some of the sauce in a 9x13 pan, add the shells, and cover with the rest of the sauce.  Sprinkle with cheese, and bake in a preheated 350deg oven for about 30-45 minutes, until brown and bubbly, and hot in the middle.

(Linked up at: Friday's Potluck, )

Bacon Mac'n'Cheese

BACON MAC'N'CHEESE

(Still time to link up to Saturday's Party!  See link HERE.)

I know, I though the same thing when I found this recipe.  Bacon? In my mac'n'cheese?  Why on earth did I not think of that?!  And yes, it's amazing, and oh-so-tasty.  Captain Jax said it can't replace our normal baked mac'n'cheese recipe, but I wish it would.  It's that good. 

I might start calling it our "clean out the fridge" mac'n'cheese.  You know how sometimes you end up little bits of random cheeses in your fridge?  No?  Am I the only one?  Well, I had about 5 different kinds of cheese, and not enough of any of them to really do anything with.  So I tossed them all into the mac'n'cheese!

Turned out wonderful.   That 1/4 cup or so of leftover pepper-jack cheese gave it such a nice little kick!  K-girl had 2 servings.  I think she ate more than me, she loved it!


Next time I make this dish, I'm going to split it in half, and freeze it.  See how that turns out!


BACON MAC'N'CHEESE

Posted at: http://recipesofacheapskate.blogspot.com

Adapted from: Girli Chef

• 1 lb.pasta (I used large macaroni)
• 8-10 slices bacon, diced
• 1 Tbs butter
• 3 Tbs flour
• 2 cups milk
• onion powder
• garlic powder
• salt
• pepper
• cayenne pepper
• ½ lb. cheddar cheese, shredded
• 1 c.pepper-jack cheese, shredded
• 1 c. mozzarella cheese, shredded
• whatever other cheeses you need to use up in your fridge

Boil pasta until al dente.  While the pasta is cooking, cook your bacon.  When the bacon is done, transfer to a paper towl and let drain.  Save about 2 Tbsp of the grease and add the butter.  When the butter is melted, whisk in flour until smooth.  Whisk in milk in a thin stream.  Add your seasonings.  Bring to boil and let thicken.  In large bowl, toss together all the cheeses.  When the milk mixture is thickened (not too thick, think a chowder consistency) remove from heat, and add about 1½ c. of the cheese.  Toss the bacon with remaining cheese. Combine cooked pasta and cheese sauce. Pour half into a 9x13 greased pan.  Sprinkle w/ a generous cup of bacon-cheese mixture. Repeat.  Bake at 350degs for about 20-25 minutes.  Turn the broiler on for the last few minutes until the top is browned.

Double Sauce Baked Ziti and Iron Foodie

DOUBLE SAUCE BAKED ZITI

After Baby M came home from the hospital, our local church members were so kind to bring us meals for a while as we got adjusted to FINALLY having him home, and dealing with all his medical equipment.  One of our neighbors brought this ziti dish over that was amazing!  I asked her for the recipe, and . . . never got it.  So I did my best to mimic it, and I think I did a great job!

With the tiny bit of alfredo sauce added into it, gives it just enough creaminess and extra flavor.  And another perk?  Freezable.  Yup, my kind of dish.  Covered in cheese and able to freeze. :)

DOUBLE SAUCE BAKED ZITI
Posted at: http://recipesofacheapskate.blogspot.com

• 1 pkg ziti/rigatoni pasta
• 1/2 jar red pasta sauce
• about 1 cup alfredo sauce
• grated mozzarella cheese

Preheat your oven to 350degs.  Boil your pasta.  When your pasta is finished cooking, drain and add your pasta sauce.  You want just enough to coat the pasta.  Spoon 1/2 the pasta into a 9x13 pan.  Spread the alfredo sauce in a very thin, thin layer over the pasta.  Sprinkle with mozzarella cheese, and then add the rest of the pasta.  Sprinkle with some more cheese and bake for about 30 minutes.

If you want to freeze, you can freeze as is, or prepare the dish in two 8x8 pans.  Freeze one and cook the other!

And now. . .my application for. . .

IRON FOODIE 


Ala cuisine! 

Ok, so I'm not a Japanese man, who has a kitchen stadium.  Boy howdy, I love that show. 

However, Foodie Blog Roll, and Marx Foods have joined forces to bring to the world Iron Foodie 2010.  And I want to play. :)  Here is my official application:

1. Why do you want to compete in this challenge?  My blog is titled "Recipes of a Cheapskate", and I don't often post recipes that involve high end or exotic foods.  The opportunity to expose myself and my readers to something high end would be quite the treat for all involved!
2. Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why?  Steven Raichlen of Primal Grill.  Oh boy, how I drool every time I watch that show! The fact that his kitchen is outside, and he deals with meat and fire.  That just makes my heart happy. 
3. What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?  I'm honestly not a person who swipes from others.  I asked my husband what he thought, and he laughed and said he couldn't see me doing that.  But I love bread. . .especially cheesy garlic bread, or a chunk of crusty sour dough. 
4. Sum your childhood up in one meal.  Sweet soup.  A warm mixture of home canned peaches, pears, cherries, apricots, and different spices.
5. The one mainstream food you can’t stand? Squeeze cheese.  Yuck.  I wish they would get rid of it!

Lasagna Rolls

LASAGNA ROLLS

I understand that this picture might not look like a very appetizing meal. It was one of those "aw crap, I was blogging about this and forgot to take a picture of my plate!" pictures. But rest assured, this meal is very good, and very tasty. And freezable!

You start off with your basic lasagna mixture. Whichever one you always use. This is mine:

• Ricotta cheese
• Parm cheese
• Mozzarella cheese
• Egg
• seasonings (salt, pepper, dried italian)

And you need to make a pasta sauce. This is my mother-in-law's recipe. It's awesome. You'll never want to buy another jar again. Well, you might, because this sauce has to cook ALL DAY LONG.

• Tomato Paste
• Tomato Sauce
• Whole tomatoes
• beef bouillon cubes
• chicken bouillon cubes
• onion
• brown sugar
• white sugar
• seasonings (garlic powder, oregano, parsley, basil, thyme)
• ground beef (optional)
• italian sausage (optional)

You pretty much dump everything in the pot and stir it all up.

Cook your onions and ground beef (if you're using that) until they're nice and done. Then go ahead and add them to the pot too. Cover it up and let it simmer all day long. I'm serious about this. Stir it occasionally, but let it cook.

As for your lasagna rolls, it's pretty easy, and elegant looking. Cook your noodles till they're pretty much done. YOu don't want them cracking on you when you're trying to roll. Mix together your filling. Lay the noodles out on a rack and spoon some filling on each one. Roll them up like a sleeping bag and place them on your tray. I used a large baking pan. This is the point where you can freeze the rolls.

Or you can place them in your baking dish, cover them with sauce and cook them up!

And of course, smother with cheese.

LASAGNA ROLLS
Filling:

• 1 large container ricotta cheese
• 1 egg
• 1/2 cup parmesan cheese
• 2 cups mozzarella cheese
• seasonings (parsley, pepper, salt)

Other things needed:

• pasta sauce
• 1 cup mozzarella cheese (for topping)
• 10-12 cooked lasagna noodles

Mix together everything needed for the filling. Spoon some onto each cooked noodle and roll up like a sleeping bag. If freezing, place the rolls on a cookie sheet and place in freezer. When frozen, place them all in a ziploc bag.

To cook: place some sauce in the bottom of your baking dish. Add the rolls, cover with sauce and then 1 cup of mozzarella cheese. Bake at 350 degrees for 30-40 minutes.

To cook from frozen: Follow the regular cooking directions, but cover for 1st half of baking. Or pull the rolls out a few hours before you want to eat, and let them sit on the counter in yoru baking dish. Then just throw in the oven and cook normally.

SPAGHETTI SAUCE

• 2 beef bouillon cubes
• 1 chicken bouillon cube
• 3 medium cans tomato sauce
• 1 large can whole tomatoes
• 1 can tomato paste
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 sauteed onion
• 1 Tbsp garlic
• 1 1/2 tsp EACH oregano, basil and thyme
• 1 Tbsp parsley
• ground beef (optional)
  

Dissolve bouillon in 1-2 cups water. Combine all ingredients in a large pot and let simmer all day. Add cooked italian sausages at the end (optional).

New England Pasta Bake

NEW ENGLAND PASTA BAKE
From: Rachael Ray

Normally I'm not one a Rachael Ray person. Some of her recipes are good, but she's not quite my style. She does healthier stuff, I do things covered in cheese. Paula Deen's more my style I think. :) But this recipe caught my eye when I was watching her talk show a while back. I love Clam Chowder, and the thought of a chowder made into a pasta bake was intriguing. I didn't know if it would still have all my favorite aspects of the chowder (mainly the creaminess) so I had to try it.

It included most of the ingredients needed to make a chowder, plus a few extra:

• potatoes
• onions
• carrots
• celery
• salt/pepper
• bread crumbs (I ground up flavored croutons)
• diced or minced clams
• cheese
• olive oil (or evoo, since this is a Rachael Ray recipe)

Start by dicing up all your veggies. The onions are there hiding under the celery, I promise. Place everything but the potato into the pot with some melted butter, or oil, add your seasonings and saute them until they just start getting soft. Don't caramelize them!

Add your potatoes next. Along with all the clam juice and some water. Bring it all to a small bubble and let it simmer and cook the potatoes.

meanwhile, in ANOTHER pot, cook your pasta to the al dente stage.

When the pasta is done, save about a cup of the pasta water, drain the rest and add the pasta to your veggies. Mix them up good and set them aside.

Grab that pot you cooked your pasta in--we're making a roux!

When I was uploading this picture I thought to myself, "I wonder how many picture I have of me whisking a white sauce. . . .probably a LOT"

Make your roux by melting some butter and whisking in some flour. Add your pasta water and some milk. Bring it to a bubble and let it thicken up. Then add your clams.

Pour your roux mixture into the pasta and veggies and mix it up good.

Then pour it into a casserole dish. yes, it filled this dish FULL.

Sprinkle your cheese over the top, then sprinkle the bread crumbs. I did it backwards. I was trying to keep it dairy free (which is why I used olive oil instead of butter to saute the veggies, and soy milk to make the roux) but instead just took a bowl full out for K-girl.

If you do the cheese first, I bet it will melt down into the pasta, and then the bread crumbs will get crunchy. Feel free to mix them up with a little bit of melted butter or oil.

Cook it for about 20 minutes, just until the top gets brown. Or you can turn the broiler on a cook it for a few minutes. Everything is already cooked anyway!

and enjoy! My nephew took one look at it and said "No WAY am I eating that" so he got a hot dog for dinner. :)

NEW ENGLAND PASTA BAKE
From: Rachael Ray

• 4 tablespoons butter, divided
• 1 yellow onion, cut into medium dice
• 1 stalk celery, cut into medium dice
• 2 carrots, cut into medium dice
• Salt and ground black pepper
• 2 boiling potatoes, peeled and cut into medium dice
• 1 1/2 teaspoons, about 6 sprigs, fresh thyme leaves, minced (1/2 teaspoon dried)
• 3 6.5-ounce cans chopped clams and their juice, divided
• 1 pound of pasta shells
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano cheese

Preheat broiler. Place a large pot of salted water over high heat to boil.

Place a large skillet over medium heat with 2 tablespoons of butter. Add the onion, celery and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes. Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble. Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes.

While the veggies are simmering, drop the pasta into the boiling water and cook to al dente according to package directions. Just before the pasta is ready, reserve a large mug of starchy cooking water. Drain the pasta and return it to the pan it was cooked in.

While the veggies and pasta are cooking, place a medium saucepot over medium heat with the remaining 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for 1 minute. Whisk the milk and 1 cup of starchy cooking water into the roux and bring up to a bubble. Add the clams to the sauce, season with salt and pepper, and simmer until thickened, about 1 minute. Reserve warm.

When everything is ready, toss the cooked veggies and prepared sauce with the cooked pasta and transfer to a large casserole dish. Sprinkle the breadcrumbs and grated cheese over the surface of the casserole and brown under the broiler.